Recipes / Starter

Savoury pie with Swiss chard, bacon and walnuts

Difficulty Easy

20 MIN

In the oven

8 Portions

Ingredients

1 roll of round shortcrust pastry
350 g frozen Swiss chard
2 eggs
30 g chopped speck
250 g cow's ricotta cheese
8 walnut kernels
50 g grated Parmesan cheese
1/2 teaspoon CANNAMELA Organic ground turmeric
1 teaspoon Cannamela ground black pepper
Cannamela Grinder Cap iodized salt to taste
extra virgin olive oil

Ingredients

1 roll of round shortcrust pastry
350 g frozen Swiss chard
2 eggs
30 g chopped speck
250 g cow's ricotta cheese
8 walnut kernels
50 g grated Parmesan cheese
1/2 teaspoon CANNAMELA Organic ground turmeric
1 teaspoon Cannamela ground black pepper
Cannamela Grinder Cap iodized salt to taste
extra virgin olive oil

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Preparation

1

Fry the drained Swiss chard in 1 tablespoon of oil with the speck in a frying pan.

2

In a bowl, mix the ricotta cheese with the cheese, eggs and Swiss chard.

3

Flavour with Cannamela Organic ground black pepper.

4

Add some Cannamela Organic turmeric and salt.

5

Open the shortcrust pastry and line the 24 cm diameter mould without removing the paper.

6

Pour in the filling and level off.

7

Distribute the walnut kernels on the surface.

8

Pinch the pastry towards the centre of the savoury pie and bake at 180° for 35 mins.

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